For the home chef intent on taking their cooking to the next level, Flavorbomb, the new cookbook by Canada’s famed “gastronaut” and Food Network star Bob Blumer, is the perfect rogue guide to help food reach its maximum flavor potential.
More than just a collection of recipes, this magnificent hardcover is filled with decades worth of tips, techniques and strategies to help give the reader the courage and confidence to up their game by caramelizing, seasoning with abandon, tasting and adjusting on the fly, while adding finishing touches that make a difference.
CINNABON FRENCH TOAST. Have you ever? I have never.
You can smell the delicious aromas from that specific shop from anywhere in the mall or even in the parking lot. It’s an unmistakable delight to the senses. What is another favourite food of mine? Absolutely, it’s French toast.
There’s nothing quite like a nice thick piece of bread dunked in the perfect mixture of egg custard and served hot off the griddle. But, Bob Blumer took the best of both worlds and combined French toast and cinnamon rolls. Do you know what that means? First of all, it means Bob is a freakin’ genius and secondly, it means that I had to make this recipe as soon as possible and stuff it in my face.
I know you are going to ask if you have to bake your own cinnamon rolls to make this recipe. Bob says no. Not unless of course you want to. I concur with Bob. You can use Cinnabon rolls, canned rolls, store bought cinnamon rolls or any dang cinnamon rolls you want to use. I used these babies and there was no mixing, rolling or proofing involved. My kind of shortcut.
Bob makes these stand out with the addition of marmalade and a shot of booze. I mean, why not jack up your rolls if you have the opportunity to do so? I like the way Bob thinks….A LOT.
Whether you start your morning with these or make a decadent “breakfast for dinner”, I know this French toast is going to be a hit
- 2 Cinnabon cinnamon rolls, or the best, gooiest, cinnamon rolls available. (Day-olds are perfectly acceptable). If you feel you can improve on Cinnabon’s rolls, don’t hesitate to bake your own.
- 2 Tbsp orange marmalade 2 eggs
- ¼ cup milk
- 2 Tbsp Grand Marnier or Cointreau (optional)
- 1 Tbsp butter
- Maple syrup for serving Zest of one orange
- Slice the cinnamon rolls horizontally through the middle. Lift up the top, iced half of each roll and place it cut side down beside the bottom half. Spread the marmalade over the icing. Take the bottom half of each roll and put it on top of the iced half so that the sticky bottom sits over the icing and marmalade, and the cut side is facing up. (At this point, the top and the bottom should both be the cut sides, and all the gooeyness should be in the center of the “sandwich.”)
- In a medium bowl, add the eggs, milk, Grand Marnier, and a pinch of salt. Whisk everything together. Reserve.
- In a deep pan (one that you have a lid for), over medium heat, add the butter.
- Set out a large plate.
- As the butter melts, take one of your cinnamon roll sandwiches and place it in the egg mixture. Press down lightly to help it absorb the egg mixture. Flip it and press lightly again. Repeat this once more on each side so that the whole sandwich is thoroughly soaked in the egg mixture. Set it on the plate.
- Repeat with the second cinnamon roll.
- Transfer both cinnamon rolls to the pan and cover with a lid.
- Cook for about 4 minutes per side, or until egg has set throughout, and the top and bottom are nicely browned.
- As the cinnamon rolls are cooking, in a small pot over low heat, warm the maple syrup.
- Top the cinnamon rolls with a generous drizzle of maple syrup and finish with the orange zest.